Pumpkin Coffee Cake

Guys, you should see how much pumpkin I stocked up on the other day. They were on sale so I’ve got a stash already for Thanksgiving (which is less than 2 weeks away! AH). Now, try not to panic about the fact that Thanksgiving is so close, and just make this coffee cake instead.

Anyway these have the approval of multiple groups of people. The first time I made it there was too much batter and minimal spices so after a little adaptation we’re in a better place. Added some oats to the streusel, some whole wheat flour for some tastiness and now it’s extra delicious.

1) To start, make the streusel. Mix the flour, oats, brown sugar and spices. Then using a pastry cutter or two forks cut in the butter until coarse crumbs are formed. Stir in pecans and set aside.
2) Make cinnamon swirl, by melting the butter, cinnamon and brown sugar. Melt butter over low heat and whisk in cinnamon and brown sugar. Remove from heat and set aside.
3) Next, preheat the oven to 350*. Grease a 9×13 inch pan. In a large bowl whisk together dry ingredients (flours, baking powder and soda, spice and salt). In a large mixing bowl, cream together sugars and butter until light and fluffy, 3-5 minutes. Add eggs until combined. Stir in pumpkin puree. Add dry ingredients to wet and mix well.4) Spread half the batter in the bottom of the pan. Spoon half of the cinnamon mixture on top. Using a knife swirl the cinnamon into the batter. Top this with the rest of the batter and repeat with remaining cinnamon swirl. Add the streusel topping and bake for 50-60 minutes or until knife inserted in the middle comes out clean. Cool before cutting and enjoy!